Winter Warmers Leave a comment

Winter in Hong Kong, albeit a little late this year, is finally here and as we set foot into the new season armed with knits and layers to beat the cold, the change in season also calls for different Indian dishes to gorge on. We at Localitree give you four such dishes with their recipes, which are not only delicious but also nourishing. These are guaranteed to cover your winter food cravings.

  1. Sarson ka Saag:

Made with spinach, mustard leaves and ground spices, this Punjabi classic is a favourite Indian winter recipe. Equal parts healthy and scrumptious, this makes for a perfect main course, served with some Indian bread.

Made with spinach, mustard leaves and ground spices, this Punjabi classic is a winter favourite. Equal parts healthy and scrumptious, this makes for a perfect main course, served with some Indian bread.
Sarson ka Saag

What you would need:

Boil spinach, mustard leaves and green chillies in a pan and cook on high flame for 5 minutes. Drain the water using a strainer and immediately transfer to ice cold water. After a minute take it out and set it aside. Blend the blanched mixture in a blender by adding ½ cup water.

In a separate pan, heat oil and add cumin seeds. Once the seeds crackle, add garlic, ginger and asafoetida and saute on medium flame for 30 seconds. Then add onions and after 2 minutes, add the spinach mixture to it, along with the ground spices – chilli powder, coriander powder, cumin powder and the turmeric and salt to taste. Stir for about 5 minutes. And Sarson ka saag is ready!

You can serve this with rotis, parathas or any other Indian bread.


2. Bathua Paratha:

Bathua (Chenopodium album aka pigweed) grown in winter in North India, is said to be high in vitamin A, calcium, potassium, phosphorus, trace minerals, B-complex vitamins, vitamin C, iron, and fibre. Also, Bathua parathas make for an excellent breakfast choice, for Indian Winter Recipe, coupled with yogurt or pickle. Alternatively, it can be served with other sabzis for lunch or dinner.


What you would need:


Take the Bathua leaves and remove the stems and wash them properly before boiling them in a pan for 5 minutes (without adding any water), and set aside.  Add wheat flour, ajwain, green chillies and salt to the leaves and mix well. Use some water and knead the dough. Take a small size ball from the dough and roll it with the rolling pin. Place on the tava and sprinkle some oil and cook the paratha on medium flame. Take it off the tava once golden brown in colour. Bathua parathas are then ready to serve!


3. Methi Matar Malai:

Methi (fenugreek) leaves are flavourful and also have a host of health benefits like reducing cholesterol and risk of cardiovascular diseases and is even beneficial for people suffering from Diabetes. These leaves are well complemented with matar (green peas) and malai (cream) and the outcome is a rich culinary treat to indulge in, on chilly winter evenings.

Methi (fenugreek) leaves are flavourful and also have a host of health benefits like reducing cholesterol and risk of cardiovascular diseases
Methi Matar Malai


What you would need:

Pluck the methi leaves and separate them from the stems, wash them properly. Add little salt to the leaves and after 10 minutes, squeeze the water from the leaves and chop them and keep. Boil the green peas and set aside.

Heat oil in a pan on medium heat, and add cinnamon stick, cloves, cardamoms and black peppercorns. Saute for a minute. Add ginger, garlic and green chillies and saute again for 30 seconds. Add the chopped onions and cook till they are translucent. Wait for a few minutes for it to cool down and move it to a blender. Add cashew nuts and grind into a paste. Set the onion paste aside.

Heat some oil in the same pan and add cumin seeds. Once they sizzle, add the onion paste to it and cook. Add salt and garam masala. Cook for a minute and then add the matar and methi leaves. Mix it well and cook for two minutes. Add little water here and then pour the heavy cream. Cover the pan and let it simmer for about 5 mins. You can now turn off the stove and garnish with some coriander leaves. The aromatic Methi Matar Malai is now ready to serve with some hot parathas or rice.


4. Bajra Vada:

One can’t imagine a winter evening without a nice hot cup of coffee or tea. Chilly weather outside also makes one crave for the perfect savoury snacks to go with your beverage. Vada is one such snack which makes for the ideal combination with a hot cuppa. However when you hear vada, you instantly think deep fried and unhealthy. Hence, we give you a healthier option in the form of Bajra vada, made from bajra (millet flour) and nutritious methi (fenugreek leaves). Bajra is rich in vitamin B and just like methi we discussed before, Bajra controls cholesterol, helps prevent diabetes and also helps with digestion.


What you would need:

Take the bajra, atta, sesame seeds, ajwain, turmeric powder, red chilli powder, coriander powder, garam masala, jaggery and salt and mix it well in a bowl. Add oil, ginger garlic paste and the chopped methi to it. Then add yogurt. Mix it all again together. Add some water and knead medium hard dough. Set the dough aside for about 20 mins. Make small marble sized balls out of it and flatten them and keep aside. Heat enough oil in a pan so that the flat vadas are drown in, on medium heat. Once hot, fry 4-5 at a time, till they are golden brown from both sides. Repeat for the rest.

For the more health conscious, an alternative to deep frying the vadas is to shallow fry them and roast them on a tava.

The vadas are now ready to enjoy with your chaai! You can serve this with pickle or chutney.

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